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Disclaimer: This dish is spicy. Really, really spicy. But it’s also a slightly sweet, slightly smoky spice that works beautifully with the nuttiness of the quinoa. The plain Greek yogurt cools down the palate and allows the flavors of the chipotle in adobo to really shine through. Zak absolutely loved this because he is a spice fiend and rarely gets to eat something that’s spicy enough for him (he didn’t add any plain Greek yogurt and loved it). If you have a spice fiend in the house, this is a great dish to make for them. If you don’t like to walk so far on the wild side, decrease the amount of chipotles and adobo and/or remove the seeds from the chipotles prior to mincing them.

I also loved this recipe because I had never thought of baking quinoa. It came out perfect and really absorbed the flavors of the other ingredients in a big way. I’m looking forward to making other variations on this in the future.

Heat olive oil in medium saucepan over medium heat. Add onions and garlic and season with salt and pepper. Cook until onions are soft and translucent, 6-8 minutes. Add chipotles and parsley and stir to combine. Add quinoa and stir to coat with adobo sauce.

Add chicken stock and increase heat to high. Bring to a boil.

Once at a boil, transfer quinoa mixture to a glass baking dish. Spread into an even layer. Cover tightly with tinfoil and transfer to the oven. Bake, covered, 30 minutes or until most of liquid is absorbed.

Uncover and top with cheese. Bake another 5-10 minutes until cheese is melted. Serve with plain Greek yogurt.

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